Updated: Sep 17, 2020
I LOVE Pad Thai! Anytime I'm craving a noodle dish, this is the one I go for. I'm grateful to have found this recipe because so many require fish sauce and the macros are very unbalanced. Too high in fat and too high in carbs. I know I know. It's a noodle dish, of course it's going to be high in carbs. I add "Healthy Noodles" to help bulk it up with more noodles without adding calories and carbs. You can find healthy noodles here: https://healthynoodle.com/products If you are a noodle lover, you simply must give it a try. I like to use them with regular noodles but I've also had them by themselves and it's delicious. With this Pad Thai recipe, I couldn't tell what was a rice noodle and what was a "Healthy Noodle". Give it a try and I'm sure you'll agree.
7oz flat rice noodles
1 pack "healthy noodles" (optional)
2 tbsp kecap manis (sweet soy sauce)
2 tbsp light soy sauce
2 tbsp tamarind concentrate
4 tsp coconut oil
2 large eggs -lightly beaten (if making vegetarian)
1 lb firm tofu - cut into small cubes
2 cups bean shoots - washed
2 tbsp unsalted peanuts - chopped
2 tbsp chives - chopped
2 limes - cut into wedges
Soak rice noodles in water for 10 minutes, then drain. Rinse "Healthy Noodles" and set aside. Combine sauces in a bowl and set aside.
Heat half the oil in a large skillet and add egg and cook to scrambled. Set aside. Add remaining oil to pan and cook tofu until browned.
**Option to lower the fats, use egg white only and/or air fry the tofu eliminating 1/2 the coconut oil**
Stir noodles and sauce into pan and toss until well coated. Stir through egg, bean shoots, peanuts and chives.
Serve with sliced limes.
Makes 4 servings.